Summary

Instructions

1. 1

   Melt 1/3 cup salted butter in a small saucepan over medium heat for the topping; cook, stirring, until foamy and golden with a nutty aroma, 4–5 minutes, then immediately pour into a 9½-inch round pie plate or cake pan.

2. 2

   Stir a pinch of cinnamon into the brown sugar and sprinkle evenly over the browned butter in the pan.

3. 3

   Lift pineapple slices from the can, drain well, and pat dry. Arrange one slice in the center and six around it in a single layer. Halve three additional rings and stand the halves upright around the sides of the pan. Reserve 1/3 cup pineapple juice for the batter.

4. 4

   Place a maraschino cherry in the center of each pineapple ring and in any gaps. Refrigerate the pan while making the batter. Preheat oven to 350°F (175°C).

5. 5

   In a small bowl, whisk together cake flour, baking powder, and salt; set aside.

6. 6

   In a separate bowl, whisk melted butter (for batter), sugar, and eggs until well combined. Whisk in vanilla, sour cream, and the reserved pineapple juice until smooth.

7. 7

   Add the dry ingredients to the wet and whisk just until the batter is smooth with no dry streaks; do not overmix.

8. 8

   Remove the prepared pan from the fridge and pour the batter evenly over the pineapple and cherries.

9. 9

   Bake for 45 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 30–45 minutes.

10. 10

    Invert onto a serving plate. Slice and serve, optionally with whipped cream or vanilla ice cream.